Effect of adding cinnamon, clove and vanilla on reducing the formation of acrylamide in some bakery products
By: Lutfi, Tasbi Muhammad Rashid; al-Wardani, Nifin Ahmad; Nushuh, Mahmud Yunus Abduh…[et al.]. Research in Science and Specific Arts. No. 8 (Dec. 2017), pp.2-20, 19 p.
Subjects: Bakery products; Cinnamon; Clove; Salts